String Bean & Arugula Salad
- 3/4 pound green and/or yellow string beans, trimmed
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, peeled and pressed
- 2 cups baby or regular arugula, trimmed and chopped
- 1 teaspoon finely grated lemon zest
- Salt and freshly ground black pepper
Heat the grill to medium-high.
In a large bowl, toss the string beans with the olive oil and garlic. Let the beans rest for 10 minutes or so, then place the beans on a large square of heavy-duty aluminum foil. Fold the foil over the beans and fold down the ends of the foil twice. Place the foil packet on the grill, seam side up, and grill for 25 to 30 minutes. Let the beans cool for a few minutes, then combine them in a roomy bowl with the arugula, lemon zest, and salt and pepper to taste, tossing until the arugula is wilted, 2 to 3 minutes.
From the book Grilling Vegan Style: 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ by John Schlimm. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012.
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